Boil the fillets for 8-10 minutes in a pot with salted water. Drain and cool them, crush them with your fingers removing any bones and skin. Put them in a large bowl, add the soaked nuts, the egg, the dill, the pepper, the scallions, the ouzo, the mustard, the ketchup, the salt and the pepper. Lubricate your hands and knead the mixture well. Conjure up the fish balls and bread them on the breadcrumbs.

Fill the half of a large nonstick skillet with sunflower. Fry the fish balls until they get a nice golden color. Take them out of the skillet and leave them on a plate with paper towels on its bottom to drain.

For the vinaigrette: In a small bowl mix well the ingredients.

Serve the fish balls after having sprinkled them with the spicy vinaigrette.